Throw a lemon in a blender ... and make some Arizona sunshine

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Have you ever made a pie in the blender? A crust, maybe, crushing graham crackers and mixing them with melted butter, but an entire pie filling? This pie is so simple, you don’t even need to juice the lemon you use. Just throw the entire thing — minus the seed — into the blender! Honestly, it couldn’t be easier. If you’re in a pinch and don’t know what dessert to bring to a party or serve at the end of one, this slice of sunshine basically makes itself, and tastes like a warm Arizona day.
To make sure your pie is perfectly sweet, start by adding just one cup of sugar, then taste the result to see if you need a little more sweetness. It will depend on the lemon you use and your own personal preference. The whipping cream is a lovely touch for serving, but not strictly-speaking necessary. You could also garnish the pie with some fresh berries or preserved lemon slices.
Cooktop Cove
Arizona sunshine lemon pie
10 minutes
30 minutes
40 minutes
1 large Meyer lemon, seeds removed and cut into 4 pieces, rind and all
1-1¼ cups sugar
½ cup melted butter
4 eggs
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 premade pie crust
1 cup whipping cream
3 tablespoons confectioners' sugar
Preheat the oven to 350 F.
In a high-power blender, combine the lemon pieces, sugar, melted butter, eggs, vanilla, salt and cream of tartar. Blend for 1-2 minutes, until very smooth.
Pour the filling into the crust, and bake 30-40 minutes, or until slightly browned and no longer jiggly in the center.
In the cold bowl of a stand mixer or by hand with a whisk, combine the whipping cream and confectioners' sugar, and whip until stiff peaks form.
Serve the pie with dollops of whipped cream.
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